Seelbach Cocktail (1917)
Virgil Kaine, a line of spirits created by two chefs in Charleston, recently introduced two new whiskeys: Robber Baron Rye Whiskey and High-Rye Bourbon. The High-Rye makes an ideal base for a mixed drink and was created to bring back the taste of bourbon that’s missing in so many cocktails. Try this champagne-topped one named after the Louisville, Kentucky, hotel where it was first made in 1917 for a taste this bourbon’s capabilities.
1 oz. Virgil Kaine High-Rye Bourbon
1/2 oz. Cointreau
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
Prosecco or Champagne
Stir ingredients briefly over ice, strain into a chilled flute, top with champagne and garnish with a lemon twist.
Recipe and photo courtesy of Virgil Kaine.